Aloo Paratha

Serves 2

For Filling:

Aloo/ Potato – 2 medium

Green chilli – 2, chopped

Fennel seeds – ¼ tsp

Jeera / cumin seeds – ½ tsp

Tumeric powder – ¼ tsp

Chili powder – ¼ tsp

Garam Masala – ¼ tsp

Cumin powder – ¼ tsp

Coriander leaves – ¼ cup

Salt to taste

For dough :

Atta / Wheat flour – 2 cups

Water- about ¾ or 1 cup , enough to make a soft dough

Oil

Salt to taste

Method:

Knead the dough well and keep aside. Now for the filling boil the potatoes and remove the skin. Now in a heavy bottom pan, add oil once hot add fennel and cumin seeds and let it splutter. Now add the chopped green chili and sauté for 2 min. Now add the boiled potatoes and smash it, add a little bit of water so that the potatoes don’t still to the pan. Now add all the masala (turmeric, chili, garam masala and cumin powder) and salt.  Mix everything well.  Now add the chopped coriander leaves and mix again. Keep aside to cool.

Now for making the paratha. Heat the pan. In the meantime, take a medium sized dough and spread to make a medium sized chapatti (1), then add the filling in the center (2), Now fold the edges towards the center (3) and remove the excess top. Now dusting a little flour on both sides, spread the dough (roll it softly so that the filling don’t come out) . Once it’s done, put it in the pan (4) and cook both sides till golden brown, add oil / ghee on both sides. Do the same for the rest. Serve hot with yogurt.

Enjoy

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